Let’s talk about dip, yes? I like dip. A lot.
If you are coming to mine for dinner likelihood is that you will be presented with a bowl of homemade dip as an enticing opener to our evening together. I will toast pita triangles, get out a bag of crisps and might even crack open a pack of carrot sticks (frankly, if I’m making you dinner mid-week AND presenting you with freshly made dip you will not judge me for using pre-cut carrots), arrange them artfully on a serving dish and nest amongst them a bowl filled with something of the savoury belief. Sometimes it will be vegetarian and sometimes it will contain animal flesh. Most times it will be made of whatever I have in my cupboard and what I could find at the corner shop in under 5 minutes before rushing home to get ready and welcome you as if I had everything under control.
The ingredients in my crab dip are a mixture of memories in the kitchens of my two homes just like my every day life. There is crab (duh!) like the crabs dad would buy just caught and still alive at 6am on the beach in front of our house in Maria Chiquita from the local fishermen. There are lemon zest, garlic and chives: the flavours of our Italian barbeques mixed with pork and lamb meats and pastas and salads. There is a pinch of cayenne pepper: a nod to dad’s and granddad’s obsession with chili and their resistance competitions. Need I say more?Print
- 125gr tinned white crab meat
- Finely grated zest of 1 lemon
- 75gr cream cheese
- 1 tsp milk
- 10gr finely chopped chives
- 1 garlic clove finely chopped
- A pinch of cayenne pepper
- Salt to taste
- Pita bread and carrot sticks for dipping.
- Roughly chop the crabmeat so that you don’t end up with big lumps of it.
- Mix the crab with all other ingredients.
- Refrigerate for half an hour to 2 hours.
- Serve with toasted pita bread and carrot sticks.
Keywords: seafood, dip, starter, appetizer, pescatarian